Brownie and Vanilla Chocolate Chip Cheesecake Bites

 

I love chocolate. I know it's passé, but I seriously do love chocolate. I bake a lot of different chocolate recipes - cookies, donuts, cupcakes, cheesecake, mousse, and probably more if I think on it longer. So, I thought what could be better than combining different chocolate desserts? Behold my version of a brownie and cheesecake bite. I decided to make the cheesecake as a vanilla and chocolate chip version, and it's pretty darn tasty.

Brownies 

3 1/3 cup sugar (667 grams)

1 cup butter (or margarine)

8 oz unsweetened chocolate baking bar

1 tsp ground instant espresso

1/4 cup warm water

1 Tbsp vanilla extract

4 eggs

2 2/3 cup all-purpose flour (400 grams)

4 Tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

Preheat oven to 350 degrees. In a medium size pot, melt the sugar, butter, unsweetened baking bar, and the espresso dissolved in warm water over medium heat until melted.

While the chocolate mixture melts, in a bowl measure out the flour, cocoa, baking soda and salt. 

When the chocolate mixture finishes melting, transfer the contents to a bowl and allow it to cool so the eggs don't scramble when you add them. I recommend you prep the cheesecake mixture while the chocolate mixture cools. (see below)

Add the vanilla and stir until combined.

Once the chocolate has cooled enough, add the eggs one at a time, combining well after each addition.

Add the flour mixture and mix until combined.

Vanilla Chocolate Chip Cheesecake

1/2 cup sugar (50 grams)

8 oz cream cheese (full fat)

1 egg

1 tsp vanilla bean paste

1/2 cup mini chocolate chips

Using a hand mixer, beat the cream cheese and sugar on low speed until smooth.

Add the egg and beat until incorporated, but not more than necessary. Be sure to scrape down the sides to ensure the cream cheese is incorporated.

Add the vanilla and beat until incorporated.

Fold in the mini chocolate chips.

Put muffin liners in 24 muffin tins. Using a 30 scoop, put one scoop of brownie mix in the bottom of each tin. Use your fingertip to slightly flatten the scoops of batter.

Using a 50 scoop, put one scoop of cheesecake batter on the brownie batter and spread out.

Using the 30 scoop again, top each cup with another scoop of brownie batter. Again, use your fingertips to slightly flatten and spread out the brownie batter.

Bake 20 mins until tops are set.

German Chocolate Brownie Bars

I was talking to a coworker Friday about Monday treat, and learned that his birthday was earlier in the week. So, I offered to bake this Monday treat in his honor, so we discussed what he wanted. One of the options he liked was German Chocolate Cake, so this weekend I searched for some variations in a brownie or bar. I found one that sparked what has turned out to be an amazing creation! I combined two recipes I already have with a chocolate graham cracker crust. Seriously, this bar is rich and chocolaty and amazing.

Two reams of chocolate graham crackers

1/2 cup sugar

1/2 cup butter

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1 2/3 cup sugar

1/2 cup butter

4 oz unsweetened chocolate

2 Tbsp water

2 large eggs

1 1/2 tsp vanilla extract

1 1/3 cup all purpose flour

1/4 tsp salt

1/2 tsp baking soda

1 tsp espresso powder

1/2 cups chopped pecans

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3/4 cup evaporated milk

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter

1/2 tsp vanilla extract

3 egg yolks, slightly beaten

1 1/3 cup coconut flakes

1 cup chopped pecans

This recipe is done is pieces. First is the chocolate graham cracker crust. Crush or use a food processor to grind two reams of chocolate graham crackers.

Melt 1/2 cup butter in the microwave for 20 seconds. Continue to microwave in 10 second intervals until melted. In a medium-size bowl, combine the melted butter, chocolate graham crackers, and sugar. Press mixture into an ungreased 9X13 pan.

Bake in 375 degree oven for 7 minutes. Let it cool, and now get started on the brownies.

In a small bowl combine flour, baking soda, salt and espresso; set aside. In a saucepan, add the unsweetened chocolate, sugar, butter, and water. Melt over low-med heat until chocolate is melted.

Remove from heat, add vanilla and combine. Add eggs one at a time, and stir quickly to incorporate. Add flour, and stir until combined; then add pecans. Pour over the graham cracker crust.

Bake at 350 degrees for 15-20 minutes until set. A toothpick inserted in the middle should come out slightly sticky. While brownies are cooling, start on the icing.

Separate eggs and slightly beat yolks, and gather all ingredients. 

In a saucepan, combine sugars, butter, evaporated milk and vanilla over medium heat.

Bring to a full boil, stirring constantly. Remove from heat. Quickly stir a small amount of the hot liquid into the beaten egg yolks. 

Return mixture to the hot mixture in saucepan, and mix well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally. Spread icing over brownies.

Enjoy these amazing treats!

Lunch Lady Brownies

Is there anything better than chocolate? I don't think so, which is why I've been going through so much cocoa and bar chocolate lately. I made a triple chocolate pound cake two weeks ago, and brownies last week. Then I found this recipe, Lunch Lady Brownies, on Pinterest and just knew that I had to try it. They. Are. So. Good! But really, a chocolate brownie topped with chocolate icing... how could that not be amazing?

1 cup butter (I use Country Crock margarine)

1/2 cup cocoa

2 cups all purpose flour

2 cups sugar

4 eggs

4 tsp vanilla

1 cup chopped nuts (optional)

Preheat oven to 350 degrees, and grease and flour baking pan. There is some flexibility here. The recipe calls for a 9X13, but I used a 12X17. You will need to adjust your baking time if you use a different size pan. Melt the butter in the microwave. Add the cocoa and mix until smooth. Add the flour and sugar.

Add the vanilla and eggs. Mix until combined but do not over mix. Pour into prepared baking pan. NOTE: batter is not thin, you will need to spread it into your chosen baking pan. Bake for 20-25 minutes (if using a 9X13). I baked for about 15 and could have stopped even earlier I think. Point again - watch your oven!

While the brownies are baking, prepare the icing.

1/4 cup butter (unsalted)

1/4 cup milk (or cream or half and half or condensed milk)

1/4 cup cocoa

3 cups powdered sugar

Dash of salt

Mix until well blended. Let brownies cool about 10 minutes and then frost them.